Ingredients
- 2 cups ketchup
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried minced onion
- 1/4 teaspoon pepper
- 1 dash garlic powder
- dash cayenne pepper
- 2 1/2 pounds frozen fully cooked meatballs
Directions
- In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.
1 pound chicken breast meat (or whatever chicken meat you have that is boneless/skinless) in a crock pot with 16 oz. of salsa. Cook on low for about 8 hours. Shred the meat and return to the juices. Cook on low for another hour (if you have an hour, if not, just put it all back together and serve immediately).
Our favorite is a flour tortilla topped with double refried beans (dump a can of refried beans into a skillet with 1-2 tsp. olive oil and season well with garlic salt - cook, stirring frequently until heated through), some mozzarella cheese, the chicken, and a splash of enchilada sauce all wrapped up and then topped with enchilada sauce and shredded cheese, baked till bubbly and melty.
For every TWO slices of french toast you are going to cook, beat together 1 egg, a couple of dashes of cinnamon/sugar (heavy on the cinnamon!), and 1/4 tsp vanilla.
Dip both sides of thick cut bread (homemade is our favorite, but any kind works, even the skinny regular "Wonder" type bread) into the mixture and cook on a hot griddle till done. My kids love this plain, hot off the griddle. It's also super yummy with a light shmear (I've always wanted to use that word, lol) of homemade raspberry jam.
